Originally Posted by
corky
What do you use to grind the meat...sounds like a good blend especially with the bacon.
I prefer to keep my burger a bit "loose" as opposed to getting rid of air. I have always thought that it gives the juices a place to accumulate.
I think no bread or egg should be assumed for any serious burger maker.
I use the grinder attachment on my Kitchenaid mixer. Semi-freeze the meat once cubed, trimmed of any obvious gristle. If there's space in my freezer, the grinder goes in as well to chill before use.